To Brown Butter:Place one stick of butter in a small skillet over medium heat. Cook until butter is melted, then continue to cook, stirring and scraping the bottom of the pan constantly, as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove skillet from heat and pour browned butter into heatproof bowl.

Allow butter to completely cool and re-solidify before proceeding. You can place the butter in the refrigerator to speed up the process, but it can’t be cold when you go to make your frosting and must be near room temperature.

For Frosting:Once butter has completely re-solidified, combine butter and cream cheese in a large mixing bowl (or in the bowl of a stand mixer). Use an electric mixer to cream together butter and cream cheese.

Stir in vanilla extract and salt until completely combined.

Gradually, about ½ cup (65g) at a time, stir in powdered sugar until all has been added, be sure to scrape the sides and bottom of the bowl.

Use frosting as desired, spread over cake or pipe or spread over cupcakes!